Ingredients

4 grouper fillets, skin removed, about 6 ounces each

1 cup canned coconut milk, full-fat for richness

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 fresh red chili, thinly sliced (remove seeds for less heat)

1 tablespoon vegetable oil or coconut oil

Juice of 1 lime (about 2 tablespoons)

1 teaspoon brown sugar, packed

Salt to taste

Freshly ground black pepper to taste

Fresh cilantro leaves for garnish, roughly chopped

Optional: 1 tablespoon fish sauce for extra umami

Instructions

Step 1: Dice the onion finely, mince the garlic, grate the fresh ginger, and slice the red chili thinly. Set these aside within easy reach.

Step 2: In a large skillet over medium heat, warm the vegetable or coconut oil until shimmering but not smoking.

Step 3: Add the diced onion to the pan and cook for about 3 minutes, stirring often, until softened but not browned. Toss in garlic, ginger, and red chili, stirring for another minute until fragrant.

Step 4: Pour in the coconut milk, lime juice, and brown sugar. Stir gently to combine. Taste and season with salt, pepper, and fish sauce if using. Let it simmer gently on low heat while preparing the fish.

Step 5: Pat the grouper fillets dry to get a good sear. Season both sides lightly with salt and pepper. In a separate pan over medium-high heat, add a little oil and cook the fish for about 3–4 minutes per side, depending on thickness, until it’s opaque and flakes easily with a fork.

Step 6: Transfer the cooked grouper to the coconut sauce pan and let it warm together for a minute or two. Spoon the sauce generously over the fish. Garnish with chopped cilantro before serving.

Tips & Variations

For a milder dish, remove all the seeds from the red chili before slicing.

Use coconut oil to enhance the tropical flavor and add a subtle sweetness.

Add a splash of fish sauce at the end to deepen the umami without overpowering the dish.

Serve this with steamed jasmine rice or quinoa to soak up the flavorful sauce.

If grouper isn’t available, substitute with cod or snapper fillets.

FAQs

Can I use light coconut milk instead of full-fat?

You can use light coconut milk, but the sauce will be less creamy and rich. Full-fat coconut milk delivers the best texture and flavor.

Is this dish very spicy?

The heat level depends on how much chili you use and whether you remove the seeds. Removing seeds reduces the spice, making it mild enough for most palates.